Turnip Greens with Cornmeal Dumplings

Total Time:
3 hr
30 min
2 hr 30 min

4 to 6 servings

  • 3/4 pound smoked meat (smoked turkey wings are excellent)
  • 4 quarts water
  • 1 teaspoon House Seasoning, recipe follows
  • 2 chicken bouillon cubes
  • 1/4 teaspoon ground ginger
  • 1 bunch turnip greens with roots
  • 4 tablespoons (1/2 stick) butter
  • 1 teaspoon sugar (optional; may be used if greens are bitter)
  • Cornmeal Dumplings, recipe follows

Place smoked meat in water along with House Seasoning, bouillon, and ginger. Cook over low heat for 1 1/2 hours. Strip turnip leaves free of the big stem that runs down the center of each leaf. Wash in a sink full of clean water. Drain and wash twice more, since greens can often be sandy. Peel and slice or quarter roots. Add greens to meat; cook for another 30 minutes, stirring often. Add roots and continue to cook for approximately 15 minutes, or until roots are tender. (Reserve 2/3 cup turnip liquid for the dumplings.) Add butter and sugar. Serve with dumplings.

House Seasoning:

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Cornmeal Dumplings

1 cup all-purpose cornmeal

1/2 teaspoon salt

1 small onion, chopped

1 egg

2/3 cup liquid from cooked turnips

Mix all ingredients together. Dipping by teaspoonfuls, gently roll batter in the palms of your hands into approximately 1-inch balls; drop into boiling turnip liquid Make sure each dumpling is completely covered in liquid by shaking the pot gently; do not stir. Boil for about 10 minutes.

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4.2 25
Southern cooking isn't something you can just "start doing". You really have to understand the way certain flavors and fats compliment the food ingredients, and the way we (Southerners) like our food to be prepared. That said, my suggestion for improving this is: use 3/4c fine corn meal and 1/4 all purpose flour. Skip the egg and substitute chicken fat (about 2 tablespoonsful). (Bake chicken, put drippings in fridge, once solidified skim the fat from the gelatin. Any Southern cook worth their salt has this already). Add about 1/3 to 1/2c of hot chicken broth to the dry ingredients. I also always add about a tablespoon of whole milk to the dumpling batter. Make sure the onions are chopped very fine (think food processor) and the dumpling batter should resemble a very thick pancake batter (pulls away from bowl easily, not watery). Drop by 1/2 the size of an ice cream scoop into rapidly boiling chicken stock or turnip water. Results are amazing. Good luck from Charleston, SC! item not reviewed by moderator and published
First time makeing turnip greens and turnips , i did'nt like them . I did not make the dumplings . The greens was bitter . I did add some sugar but , the greens was still bitter . oh well , no harm in tyring for yourself though . item not reviewed by moderator and published
I followed the dumpling recipe to the T. They were too loose so I added corn meal till I was able to roll them in balls. I ended up with a pot of corn meal mush not dumplings. item not reviewed by moderator and published
This was the best and easiest dish I had enjoyed in a long time. After the prep time, you are basically done. I like that it was a filling complete meal. It is definitely a keeper. Several family members ask for me to make it the next week after I made the first batch. Warm, filling and love in a pot. item not reviewed by moderator and published
Love the added cornmeal dumplings. I would fry and then add, they dumplings would be browned. item not reviewed by moderator and published
the dumplings fall apart it must be that I can't find all purpose cornmeal here in California. Any suggestions on finding the all purpose meal? item not reviewed by moderator and published
This recipe has become a New Year tradition in our family. I serve this with black eye peas. Awesome meal. Thanks Paula... item not reviewed by moderator and published
Easy and delicious! item not reviewed by moderator and published
Very, delicious and simple to make. I found creating the dumplings easy,BUT a few fell apart while cooking the 15 minutes that the recipe called for. I too used the greens liquid for the cornmeal but thought it was to much & added the liquid in small increments and didn't use all of it. I think next time I will pan fry them a little bit before adding to the pot. I had to squeeze them together (rolling did not work, they didn't hold together when put in the boiling water.The only changes made was I sauteed the diced turnips with a little oil, real butter, salt and sugar first before adding to broth and used a diced cooked smoked ham and added less than and 1/8 of cayenne pepper to the broth. YUM! My sister and I made this for her husband and 2 teenage sons and we liked the finished product, which was very hearty, and by the time dinner was over the pot was empty and cleaned out. This is a keeper! item not reviewed by moderator and published
These greens are so good, they'll make you slap yo momma! I've been looking for this recipe for years. The secret ingredient I've never used was the ground ginger. I didn't make the dumplings; I made plain ole cornbread instead. I also used one quart of chicken broth and three quarts of water, but I still added the boullion for good measure. Delicious!! My hunt is over! item not reviewed by moderator and published

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Turnip Gratin With Almonds

Recipe courtesy of Food Network Kitchen